Every cup is produced with the contribution of hundreds of small holder farmer families and the unique growing conditions that make Yirgacheffe one of the worlds most celebrated coffees. 

Fresh coffee cherries are received from surrounding smallholder farms and carefully assessed before processing begins. As part of the quality control process, cherries are floated in water to separate lower-density fruit, ensuring that only the highest-quality cherries continue through production.

The selected cherries are then processed using traditional disc pulpers before undergoing fermentation for at least 24 hours. This carefully monitored process helps develop clarity and complexity while allowing the unique character of the coffee to emerge.

Following fermentation, the coffee is thoroughly washed and placed onto raised drying beds, where it dries slowly for approximatelrey 10 to 12 days. Throughout this period, the coffee is carefully managed to encourage even drying and preserve the quality created throughout the process.

The result is a coffee that beautifully expresses its origin, with elegant floral notes, fresh matcha, caramel sweetness, subtle spice, and a vibrant mango-like fruit character.